Sago starch is flour derived from the trunk of the sago palm tree. As a gluten-free flour alternative, sago flour is increasingly popular due to its smooth texture and health benefits when consumed appropriately. Sago flour can be used as an ingredient for making keropok lekor.

Keropok Lekor a traditional Malay snack in the form of fish crackers typical of Terengganu, Malaysia, which are made from a mixture of fish (such as selayang or parang) and sago flour.

Keropok lekor which uses sago flour (not sweet potato/tapioca flour) is known to produce a chewier, softer texture and a more prominent fish taste.

Well, for those of you who are looking for the Perlis sago strach Supplier for keropok lekor, please contact us immediately.

Sago Cultivation: Techniques and Field Practices

In agriculture, plant propagation is generally carried out through two main methods: generative propagation using seeds, and vegetative propagation using plant parts such as shoots. This principle also applies to sago cultivation. However, in many regions—particularly in Papua—vegetative methods are far more widely practiced due to their simplicity and higher success rates.

Communities in Papua typically cultivate sago using shoots rather than seeds. For example, residents of Sembaro Village prefer planting attached offshoots—young shoots that grow directly from the parent trunk. The reasons are practical: these offshoots are easier to obtain, grow more quickly, and offer a higher survival rate. Moreover, this method does not require specialized skills, making it accessible to nearly everyone. In contrast, growing sago from seeds is often more challenging due to its low germination rate.

Despite this, some regions continue to maintain generative methods. In Inanwatan, Sorong Regency, for instance, communities still propagate sago from seeds. Although more demanding, this approach is typically used to preserve valuable local varieties.

In practice, farmers in Sembaro Village are highly selective when choosing planting material. They usually source shoots from sago clumps known to produce abundant starch—typically around 7–12 sacks (approximately 15 kg per tree). This selection process reflects local knowledge passed down through generations and proven to be effective.

The process of harvesting shoots is carried out with great care. The shoots are first cleaned of fronds and spines, after which the base is cut straight using a machete. This precise cutting technique is crucial to prevent damage to the lower part of the shoot and to ensure optimal growth potential. This practice aligns with recommendations from experts such as Haryanto and Pangloli, who emphasize the importance of clean, even cuts to support successful propagation.

With methods that are both simple and effective, sago cultivation continues to endure as a traditional agricultural practice—one that not only provides economic value but also plays a significant role in supporting food security and environmental sustainability.

Get to know Eco Sago as the Largest Perlis Sago Starch Supplier

Eco Sago is one of the cheapest sago flour factory in the world, ready to meet your sago flour needs for business and household purposes.

Located in Selatpanjang, Meranti Islands—an area rich in sago resources—we are committed to producing high-quality sago flour.

Every stage, from tree harvesting, milling, to screening, is carried out meticulously to produce flour that is smooth, soft, and hygienic.